Lingcod and Smoked Tuna Tacos - Beach Edition
Paris Klees
Beach Edition: seafood-focused meals made with the limited ingredients you have while on vacation.
These beach recipes always have a few things in common: seafood and the most random ingredients. That's just what happens when you're at the coast without your full kitchen — but honestly? That's when the best recipes happen.
I was craving tacos, but we didn't have any of the usual taco ingredients. Still, I was on a mission. We did have some leftover lingcod and smoked tuna, snap peas, radishes, and cucumbers with a few sauces.
So I stared at all of these ingredients for a few minutes and then started mixing. And let me tell you — they were so good!
So the next time you're craving tacos but don't have the usual ingredients? Get weird with it. It just might be your new favorite combo.
Lingcod and Smoked Tuna Tacos - Beach Edition
Yield: 2 Servings | Prep Time: 10 mins
Cook Time: 5 mins | Total Time: 15 mins
Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a low FODMAP variation.
One Dish, 2 Allergy-Friendly Ways
GLUTEN FREE - DAIRY FREE RECIPE
Lingcod Taco Ingredients:
- 2 corn tortillas
- 2 big pieces of lingcod fish, cooked
- 10 snap peas
- 5 radishes
- garlic sauce (Al Amir is the best)
- dairy free feta cheese (Follow Your Heart is the best, but Violife is a close second)
Smoked Tuna Taco Ingredients:
- 2 corn tortillas
- 2 big pieces of gluten free smoked tuna (Barnacle Bill's is the best if you are in Oregon)
- 4 Persian cucumbers
- 1/2 cup mayo
- 2 tbsp sriracha (or any hot sauce)
- 1 tsp rice vinegar
GLUTEN FREE - DAIRY FREE - LOW FODMAP RECIPE
Lingcod Taco Ingredients:
- 2 corn tortillas
- 2 big pieces of lingcod fish, cooked
- 10 snap peas
- 5 radishes
- 1/4 cup mayo
- 2 tsp garlic-infused oil
- 1 tsp lemon
- dairy free feta cheese (Follow Your Heart is the best, but Violife is a close second)
- the safe low FODMAP amount for this product is unknown, so I cannot advise on the appropriate amount. Please keep that in mind when making this recipe.
Smoked Tuna Taco Ingredients:
- 2 corn tortillas
- 2 big pieces of gluten free smoked tuna (Barnacle Bill's is the best if you are in Oregon)
- 4 Persian cucumbers
- 1/4 cup mayo
- 1 tsp sriracha (or hot sauce of choice)
- 1/2 tsp rice vinegar
INSTRUCTIONS:
Lingcod Taco Instructions:
- Wash the snap peas and radishes in a vinegar and water solution; set aside.
- Dice the snap peas and radishes and add to a small mixing bowl.
- Add a spoonful of garlic sauce and a sprinkle of feta cheese. Mix until combined.
- Taste and adjust — add more garlic sauce or feta if needed.
- Heat a small skillet over medium heat and warm the corn tortillas for 1-2 minutes per side; set aside.
- Reheat the leftover lingcod in the microwave for about 30 seconds, until just warmed through.
- Time to assemble! Layer tortilla → lingcod → snap pea and radish salad.
- Enjoy!
Smoked Tuna Taco Instructions:
- Wash the cucumbers in a vinegar and water solution.
- Slice cucumbers into disks and add to a small mixing bowl; set aside.
- In another small bowl, mix together the mayo, sriracha, and rice vinegar. Taste and adjust to your liking.
- Add the sauce to the cucumbers and mix until combined.
- Heat a small skillet over medium heat and warm the corn tortillas for 1-2 minutes per side; set aside.
- Time to assemble! Layer tortilla → smoked tuna (cold) → cucumber salad.
- Enjoy!
We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.
